8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

These pork sandwiches are ready to ride. Grill the tenderloin and assemble the sandwiches at home. Wrapped in foil, they will stay warm while you travel to your picnic destination. Or slice and refrigerate the meat, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress the sandwiches themselves.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Combine jelly and water; set aside.

Step 3

Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).

Step 4

Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Ratings & Reviews

LindigoGirl's Review

April 15, 2009
These are a summer staple in our house! I use different kinds of jelly - the jalepeno suggested, red pepper, mango-jalepeno - it's all good. They always turn out perfectly! One of the few recipes where I don't change much.

KathyinManvel's Review

July 03, 2011
Great recipe! I will definitely use this one again. The tastes are quite pronounced but not overpowering. I made this for a quick summer dinner with friends and even the kids liked them. Like one of the other readers I made "sliders". I used Rhodes rolls that I made a bit earlier in the day. I served them with baked beans but I think they would be very good with a coleslaw.

mkathrynm's Review

July 04, 2013
I've made this many times and it is excellent without any changes.

jeslol's Review

July 07, 2012
The pork is quite tasty...the sauce seems out of place

Milemo's Review

September 15, 2009
This is a great recipe for an easy outdoor, summer meal. I'd serve this for a casual gathering or an anytime dinner. I'd never used the jalapeno jelly before and was worried but it gave the pork a slight kick. I also worried that there was too much as far as quantity for the spices but it wasn't overpowering at all. I'll make again for sure!

teafortwo's Review

April 08, 2014
I first made this recipe when it came out in 2005 for a weekend get-away with the family. It's delicious, easy to pack and a family favorite. I have made this recipe countless times since and will continue to make it-along with the potatoes. No changes necessary-spice is just right. Two thumbs up!

swarman's Review

February 13, 2014

TriciaS's Review

July 07, 2013
This was outstanding! The rub & glaze are incredible!! Made slaw from Barbecue Chicken Sandwiches (CL May 2012) and slice of tomato added to sandwich. Served with Spicy Grilled Sweet Potatoes (CL March 2001). Awesome meal!! Only used 1(1pound) tenderloin. Used other next night in Pork and Vegetable Stir-Fry with Cashew Rice (CL Jan. 2007). Also fabulous!! Two wonderful meals!!

jstanaway's Review

July 16, 2010
This is a party regular for us, and requested every time! I throw four tenderloins on the grill and put them in a warmer for the party and people rave about the taste.

MamaPeaches1's Review

June 06, 2010
The pork has a wonderful flavor and comes off the grill very moist and delicious. My only complaint is that the sugar in the rub burnt, so the outside of the pork was blackened. But if you brush off the burnt bits the pork is spectacular. I will definitely make this again. I might even try just roasting it in the oven instead of putting it on the grill.